Instant Pot Chili Mac and Cheese

• servings: 6 servings
• total time: 30 minutes

Ingredients

2 tablespoons unsalted butter

1 pound lean ground beef

1 (28-ounce) can diced tomatoes

1 tablespoon chili spice mix or seasoning

1 pound short, dry pasta, such as classic elbows

3 cups water

1 teaspoon kosher salt

12 ounces sharp cheddar or pepper jack cheese, shredded (about 3 cups)

1 (about 15-ounce) can kidney beans

1/2 cup half-and-half

Directions

Step 1

Melt 2 tablespoons unsalted butter in a 6-quart or larger electric pressure cooker on the highest Sauté function. Add 1 pound lean ground beef and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat. Add 1 (28-ounce) can diced tomatoes and their juices and 1 tablespoon chili seasoning, and stir to combine. Add 1 pound short, dry pasta, 3 cups water, and 1 teaspoon kosher salt, and stir to combine.

Step 2

Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 5 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure. Meanwhile, shred 12 ounces cheddar or pepper jack cheese (about 3 cups), and drain and rinse 1 can kidney beans.

Step 3

When the cook time is up, quick release the pressure. Turn the pressure cooker off. Add the cheese, kidney beans, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately.

Nutrition

• Serving Size: Serves 6
• Calories: 671 cal
• Total Fat: 27.9 g
• Saturated Fat: 12.7 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 694.9 mg
• Total Carbohydrate: 72.8 g
• Dietary Fiber: 8.1 g
• Total Sugars: 7.6 g
• Protein: 31.7 g